Easy Sticky Teriyaki Chicken Stir-Fry Recipe with Fresh Vegetables for Quick Healthy Meals
A quick and easy sticky teriyaki chicken stir-fry with fresh vegetables, perfect for a healthy and satisfying weeknight meal ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 medium carrot, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup mirin or dry sherry
- ¼ cup brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch (for dusting chicken)
- Sesame seeds (optional garnish)
- Sliced green onions (optional garnish)
- Cooked jasmine rice or noodles (to serve)
Instructions
- Pat the chicken pieces dry with paper towels and toss in 1 tablespoon cornstarch until evenly coated. Set aside for 5 minutes.
- In a small bowl, whisk together soy sauce, mirin, brown sugar (or honey), and rice vinegar until sugar dissolves. Set aside. Mix cornstarch slurry separately.
- Slice bell pepper, carrot, and onion thinly. Trim snap peas and mince garlic and ginger.
- Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear without stirring for 2-3 minutes to form a slight crust. Stir and cook another 2-3 minutes until mostly cooked through.
- Push chicken to one side of the pan. Add garlic, ginger, onion, carrot, bell pepper, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Pour teriyaki sauce over chicken and vegetables. Stir to coat. Stir cornstarch slurry and pour into pan. Stir until sauce thickens and becomes glossy, about 1-2 minutes.
- Remove from heat. Sprinkle with sesame seeds and sliced green onions if using. Serve immediately over steamed jasmine rice or noodles.
Notes
If sauce gets too thick, add a splash of water to loosen. Cook chicken in batches to avoid overcrowding and steaming. Use fresh ginger and garlic for best flavor. For gluten-free, substitute soy sauce with tamari. Leftovers keep well for up to 3 days refrigerated; reheat gently with a splash of water.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 375
- Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: teriyaki chicken, stir-fry, quick dinner, healthy meal, easy recipe, chicken stir-fry, sticky sauce, fresh vegetables